INSANELY EASY VEGETARIAN CHILI
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
Provided by Tia the Baker
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g
SIMPLE AND DELICIOUS LOW FAT VEGETARIAN CHILI
This is a quick and simple, no-fuss chili. I am a huge fan of spicy foods, but I chose to make this chili a bit more mild to suit the tastes of my family. Please feel free to adjust the "heat" with cayenne, or even fresh diced jalapeno to suit your taste. This chili can be topped with sour cream, shredded cheddar, or your favorite hot sauce. The leftovers make great meatless burrito wraps.
Provided by Kozmic Blues
Categories Black Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock pot, heat olive oil over medium high heat.
- Add onions, peppers, carrots and garlic and cook until tender-about 5 minutes, stirring often.
- Add chili powder and cumin (and cayenne pepper if using).
- Stir to coat veggies, and cook 1 to 2 minutes more, until the smell of the spices intensifies.
- Add diced tomatoes, broth of your choice, black beans, and corn to stock pot with the veggies.
- Stir well, and bring liquid to a boil.
- Reduce heat and simmer 10-20 minutes or until carrots are tender and flavors are well combined.
- More vegetabe broth or tomato juice can be added if chili becomes too thick.
- Add salt and pepper to taste.
- Remove from heat and stir in chopped fresh cilantro if using.
- Serve over your favorite rice.
- I like brown.
Nutrition Facts : Calories 138.9, Fat 2.5, SaturatedFat 0.4, Sodium 28.2, Carbohydrate 23.1, Fiber 8.1, Sugar 3.1, Protein 7.5
SOUTHWEST VEGETARIAN CHILI
My vegetarian daughter inspired me to develop this nutritious, meatless chili recipe. No one will miss the meat! I use vine-ripened tomatoes, cilantro and peppers from my garden plus fresh local corn from the farmers market. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat oil over medium heat. Add onion and jalapeno; cook and stir until tender, 4-5 minutes. Add garlic, cumin and chili powder; cook 1 minute longer., Stir in tomatoes, corn, beans, broth and salt; bring to a boil. Reduce heat; cover and simmer until heated through, about 5 minutes. Stir in cilantro. Serve with optional toppings as desired.
Nutrition Facts : Calories 214 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 496mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
VEGETARIAN CHILI (LOW GI)
This is a bit different as it uses burghul. If you prefer you can substitute the burghul with brown rice but it will increase the GI. It will still remain within the low-GI range however. Australian measurements used.
Provided by auntchelle
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put burghul in a small-medium bowl then add 250ml hot water. Leave to soak for 10 minutes.
- While burghul is soaking heat oil in a large saucepan and cook onion over med-low heat for 10 minutes, until soft and golden. Stir often.
- Add garlic and spices and cook, stirring for 1 minute.
- Mix in the burghul, stock and tomatoes. Bring to the boil and simmer for 10 minutes. Stir in the beans, chickpeas, corn and tomato paste then simmer for 20 minutes. Stir often.
- Garnish with parsley. You can also top with a little low-fat natural yoghurt and grated low-fat cheese.
Nutrition Facts : Calories 590.3, Fat 6.5, SaturatedFat 0.9, Sodium 539.8, Carbohydrate 110.8, Fiber 27.3, Sugar 8.6, Protein 30.1
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HOMEMADE VEGETARIAN CHILI - COOKIE AND KATE
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4.9/5 Calories 236 per servingCategory Chili
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
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